To start off our list we have an easy-to-make recipe that will go down a treat with pretty much any hot cross bun lover you know.
Or, if you know someone who has never tasted this classic baked treat, then this is the perfect introduction. Especially if they are gluten intolerant – though they don’t have to be.
These are easy to make and taste amazing too. They’re great for having as part of a quick lunch snack, but also good enough to eat on their own as well.
These treats are the perfect seasonal snack during Easter, especially on Good Friday, where many people still celebrate by eating a traditional hot cross bun.
So what are you waiting for? Go whip up a batch of these delicious buns today.
For a true treat to throw your friends and family’s way at Easter, hot cross buns are always a tasty surprise that no one expects. With this amazing recipe for gluten-free versions of this spring staple, now even more people can enjoy them!
Although this recipe is super easy to follow, it only takes about 20 minutes to be ready. It’s made with almond flour, coconut flour, egg whites, and butter. That means it’s low in carbs and high in protein.
This recipe uses natural sweeteners like maple syrup and honey instead of refined sugar, and it’s free from artificial flavors and colors. Best of all, you can use real eggs and dairy products.
It’s so simple to make this recipe, there’s really nothing to it. You’ll need a stand mixer to mix everything together, but after that, it’s simply a matter of mixing the dough.
If you’ve never had a Stand Mixer, you’re missing out. You can do so much with these appliances – from beating to mixing to chopping and more. For information and prices, see here.
Once the dough comes together, cover it in plastic wrap and let it rest for 30 minutes before shaping it into rolls.
The resting period allows the dough to relax, making the bread easier to roll out. After rolling it out, cut it into 12 equal pieces and place each piece onto a greased cookie sheet. Serve warm and straight away, so they stay crispy.
These buns are perfect to serve with coffee or tea, or to take along to church or work. For extra flavor, try adding fresh strawberries or blueberries to them.
If you love baking, this recipe is definitely worth trying out!
Hot cross buns are traditionally eaten around Good Friday and are often served after a service to churchgoers. But, they’re not just limited to the religious community. In fact, you could say that they’re a staple of British and Australian culture in general.
So, if you’ve been craving a hot cross bun lately, why not give this recipe a try?
The best thing about this one is that it doesn’t require any yeast. It does, however, call for gluten-free cake flour. To substitute regular flour, you can either use half of the amount of cake flour called for or add a bit of cornstarch.
The batter will be sticky and wet, so don’t worry too much about getting it into the pan. Just spread it across the base of the tin using a spatula, and bake it for 25 minutes.
While it might look like the buns have risen quite high when you remove them from the oven, they won’t rise much once they cool off.
Whilst everyone is clambering for chocolate during Easter, the humble hot cross buns add a dash of variety to the treat table in the early spring months, especially these gluten-free versions.
These delicious little treats are a great way to get your kids involved in cooking, and also to introduce them to new flavors. They’re quick to prepare and even quicker to eat – perfect for a busy Easter Sunday morning.
A traditional hot cross bun contains dried fruits such as currants and raisins, as well as candied peel.
These hot cross buns are delicious whether you’re eating them on their own or dunking them in some homemade custard sauce. They’re also great to bring to parties, as they’ll keep well in an airtight container for up to 3 days.
I grew up thinking hot cross buns were only made at Easter time.
At that time of year, my mother would whip up a batch of hot cross buns for us all to enjoy.
She used to make them with dates rather than dried fruit because we didn’t have any. They were always very good.
These days we still make them, but I prefer to make them dairy-free. Plus I’m a fan of the more traditional raisins, rather than dates.
These buns freeze really well, simply wrap them individually first and then stack them together in layers before wrapping them tightly in foil. You can defrost them overnight in the fridge and reheat them in the microwave.
To serve, slice each bun in half horizontally, toast it (if you wish) and slathered it in butter – either dairy-free or regular.
These are delicious straight out of the freezer, but you may find they need a couple of hours in the oven to warm through fully.
The next of our gluten free hot cross bun recipes is inspired by the classic English tradition of making hot cross buns on Good Friday. Thankfully, it’s not hard to make and takes less than 25 minutes to put together.
When shaping the buns, try to create a shape that resembles a real bun; if you’re aiming for the authentic look, you’ll probably end up with something that looks more like a small loaf rather than a bun.
The yeast in the mix will develop quite quickly once it comes into contact with water, so don’t be tempted to wait until the last minute to begin working on the recipe. If you have a stand mixer, why not give it a whirl?
These buns are easy to make, but you need to factor in proving time along the way.
As soon as you’ve got everything organized, they go into the oven for about 30 minutes, giving them enough time to form a crusty exterior while keeping the interior soft and sweet.
If you’d like to experiment with some different flavours you could swap the raisins for dried figs, apricots, or prunes.
Whatever combination you go for, we’re sure your buns will taste delicious.
It’s always best to keep things simple when cooking gluten-free food, to ensure you get the results you want without having to worry too much about what goes wrong. That’s why we’ve chosen to focus on the basics here – even though we know there will be many variations on this theme in your kitchen.
These vegan hot cross buns are packed full of fruity, tangy flavors, all wrapped up in an airy, fluffy crumb. They can be made using any type of fruit you prefer, or simply combine several different types.
We chose to use dried apples and pears instead of raisins, but you could substitute those for dried plums, figs, apricot halves, or prunes.
If you want to turn this recipe into a dessert, add a dollop of dairy-free vanilla ice cream. Alternatively, top with a drizzle of maple syrup and sprinkle with icing sugar.
A traditional British Easter treat, filled with juicy fruit and oozing with sugary goodness, these gorgeous golden buns are easy to make and perfect for sharing.
This recipe, created by Kate from Gluten-Free Alchemist, is super versatile, enabling you to create delicious buns in almost any size you fancy. Feel free to experiment with other toppings, including chocolate chips, chopped nuts or cinnamon, or ginger.
We’re not sure how this recipe has managed to escape us until now – it’s been floating around online for a while, and it’s become something of a cult classic among fans of gluten-free baking.
The genius of this particular recipe is to use a gluten free bread mix. That way you don’t have to muck about mixing ratios of different gluten free flours together to get the right balance.
If you’ve never worked with gluten-free flours before, don’t panic: just follow the recipe carefully, keeping an eye out for signs of over-mixing.
As you can see, there are plenty of places to draw inspiration from when it comes to a good gluten-free hot cross bun recipe. All of these have been tried and tested, and some have become firm favorites.
Now all you need to do is pick your favorite and start making them for yourself!
When it comes to great places to eat in Australia, the list really is endless. There are so many different restaurants, cafés, and chains to try that you really are spoiled for choice. From Italian food, to Japanese food, to a good ‘ole rump steak, the food options are endless.
This is why I decided to set up my blog, Eatability, to share the best food and drink spots in Australia with as many people as possible. Hi, my name is Dylan Cole, and I moved to Australia five years ago from England, UK.
Through this blog, I will be sharing and recommending some of my favorite places you need to visit, such as where to find the best pizza in Adelaide, and the best bakery in Brisbane. Whatever food you are fancying, I have got you covered!
